Ingredients
The following ingredients have 2 Servings
- 2 homemade or store-bought pie crusts, about 9-inch each
- 2 cups water
- 1 lb. boneless skinless chicken breast, cut into 1/2-inch pieces
- 2 carrots, peeled and cubed
- 2 ribs celery, sliced
- 1 medium onion, chopped
- 2 tablespoons chicken bouillon granules
- 1/4 teaspoon black pepper
- 1/4 cup butter
- 4 tablespoons cornstarch
- 1 tablespoon flour
- 1 cup heavy whipping cream
- 1 cup frozen peas
- 1 egg
- 1 tbsp. water
Instruction
- In 4-quart saucepot combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes, stirring frequently until thickened. Add peas and set aside.
- Roll out two 9-inch pie crusts. Place bottom crust into six ramekins or one 9-inch pie plate, and shape with your fingers. Pour filling into bottom crust. Roll out top crust; cut slits for steam to escape. Cover filling with top crust. Seal crusts and wave edge with your fingers. Whisk egg with water, and brush top crust with egg wash.
- Bake in a 400 degree oven for 35-40 minutes, or until the crust is golden brown and filling is bubbling. If top crust is browning too quickly, cover loosely with aluminium foil. Let stand 15-20 minutes before serving.
- Enjoy!
